Salmon Potato and Brussels Sprout Boats
Serves 2 Time: 30 minutes Difficulty: Easy
Ingredients:
- 2 (4-ounce) filets salmon
- 1 can diced potatoes, drained, and rinsed
- 6 ounces brussels sprouts
- 2 tablespoons salted butter
For the Sauce:
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2-3 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ tablespoon curly parsley, finely chopped
- Pink sea salt, to taste
- Fresh cracked black pepper, to taste
Steps
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Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussels sprouts into quarters.
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Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil
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Add the brussels sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.
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Toss half of the sauce, about two spoonsful, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!
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Place a ½ tablespoon of butter in foil and place salmon filet on top of butter. Spread remaining sauce evenly over fish, about 1 spoonful per filet and top each filet with another ½ tablespoon of butter.
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Set your Blackstone to medium to medium-high heat and place foil on the griddle.
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Cover with your Basting Cover, checking ever 2-3 minutes and mixing vegetables around. Cook time total is around 10-12 minutes, carefully flipping fish over for the last couple minutes
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Serve with lemon wedge, garnish with parsley.
